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Sticky Chai Tea/Latte Mixture

Recipes for Home and Restaurant

by Nadine Lloyd

Sticky Chai Tea_Latte Mixture Recipe by Nadine Lloyd


(Makes 1 Jar)

  • 4 cinnamon sticks – broken

  • ¼ cup cardamom pods

  • 8 whole star anise

  • 1 teaspoon whole black peppercorns

  • 2 teaspoons fennel seeds

  • 6 whole cloves

  • 1 cup black, or rooibos (red bush) tea leaves

  • 2 teaspoons freshly grated turmeric

  • 2¼ teaspoons freshly grated ginger

  • 1½ teaspoons vanilla bean paste

  • ½ cup pure Canadian maple syrup – plus extra if required

  • 2 tablespoons orange (or lemon) peel – thinly sliced


Preheat a medium-sized non-stick frying pan.

Dry fry the cinnamon, cardamom, peppercorns, star anise, fennel seeds, and cloves.

Stir continuously until the spices just starts to smoke, (about 1-2 minutes) or just until fragrant.

Be careful not to burn the spice.

Set aside to cool.

Using a medium to large-sized bowl, mix the tea leaves, turmeric, ginger, orange or lemon peel, vanilla, and maple syrup together.

Set aside.

Roughly crush the cooled spices in a mortar and pestle.

Using a firm spatula, stir the crushed spices through the sticky maple tea leaf mixture until fully incorporated.

(Add extra maple syrup to the mixture to get a nice wet sticky consistency.)

Chai tea:

Place 1 teaspoon of sticky chai tea mixture, per cup, into a teapot fitted with a tea strainer. 

(The tea pot below makes 5 cups of tea)

Pour boiling water over the mixture and allow to steep for 2-3 minutes.

Serve hot.

(Sweeten with extra maple syrup, or honey, if required)

Chai Latte:

Place 1 quarter cup milk, (almond, oat, or regular of your choice), into a microwave-safe mug.

Heat for 1-2 minutes, or until the milk has warmed through.

Pour the hot chai tea over the milk.

Serve immediately.

(Sweeten with extra maple syrup, or honey, if required)


Store in an air-tight jar or glass container.

When sealed and refrigerated, the mixture can last up to two weeks.

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